The jury of Ecotrophelia France, the national food innovation competition, met on September 3 at the Palais des Papes in Avignon. Composed of representatives of food professionals, experts and researchers, and representatives of partners, it delivered its verdict under the chairmanship of Philippe Mauguin, CEO of Inrae.
The Ecotrophelia France d’Or winner is a dish highlighting the flavor… of acorns. Called “Les Croc’s Magnon”, this project led by students from Oniris and the Nantes Atlantique School of Design receives an endowment of € 5,000. He will represent France during Ecotrophelia Europe scheduled from October 18 to 19, 2020 in Paris.
At the end of the jury which was held on September 3 in Avignon, seven student projects were distinguished by Ecotrophelia France 2020. Ecotrophelia France d’Or is a complete, sustainable and nomadic dish made from acorns, called The Crocs Magnon. The Les Déchênés student team is made up of Marion Rebert, Octavio Castillo, Julien Magdelenat, Clarice Noloy, Solène Paper, Quentin Cadero (Oniris and Ecole de Design Nantes Atlantique).
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Composed of four stuffed meatballs and a parsley sauce, the dish has the acorn as its main ingredient. It is rich in vegetables and contains fillet scraps of saithe as a protein source. Sold in the fresh self-service department, consumable on the go, cold or hot, it has an exemplary nutritional profile: Nutri-Score A, gluten-free, “rich in fiber” and “source of protein”. The student team has aimed for a retail price of € 5.50 per 310g, with a 10-day shelf life in the refrigerator.
To discover the innovations mentioned in the prize list, click here.
- Ecotrophelia d’Or: the acorn dish Les Croc’s Magnon, Oniris-Ecole de Design Nantes Atlantique
- Ecotrophelia d’Argent and Ecotrophelia France Innovation Nutrition (by FFAS): the POFiné dessert, Agroparistech
- Ecotrophelia de Bronze: Les Germés stirred yogurt, Institut Agro Montpellier Supagro
- Ecotrophelia France innovation F&L (supported by Interfel): the garlic bomb spread, Polytech and University of Montpellier
- Ecotrophelia France Innovation Fishery Product (by France Filière Pêche): Seackers’, Polytech and University of Montpellier
- Mention “Legume Innovation” (from the Ministry of Agriculture and Food): fermented fruit drink Ellessi, Ensaia, Ensad Nancy and IAE Metz.
The Ecotrophelia France 2020 winners were unveiled on Thursday, September 3 at the Palais des Papes in Avignon. Photo credit: Juliette.
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In the opinion of Dominique Ladevèze, director of Ecotrophelia, this edition is one of the best vintages since the creation of the competition in 2000. As every year, the innovations presented reflect the aspirations of the younger generations and prove to be a source of inspiration for food company managers and their research and development managers. The concepts of nutritional quality, taste, proximity and eco-responsibility were the strong markers of this 2020 edition.
Note: The winners with a development project will be able to apply for support by the Village by CA Alpes Provence in Aix-en-Provence.
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